Cucumber Melon White Balsamic
Osso Bucco
Slow, savoury, and deeply comforting, this rustic veal dish feels like something meant to linger over. Veal shanks simmer gently in white wine, warm spice, and Milanese Gremolata Olive Oil until fork-tender, then finish with a bright gremolata garnish of lemon, garlic, and parsley that wakes everything up beautifully.
Rich without feeling heavy, it’s the kind of meal that turns an ordinary dinner into something memorable.
Prep: 20 minutes
Cook: 1 1/2 hours
Makes: 4 servings
Ingredients
- 12 pieces veal shank, about 1 1/2 inches thick
- All-purpose flour, seasoned with salt and pepper, for dusting
- 3/4 cup Della Terra Milanese Gremolata Olive Oil
- 1 garlic clove
- 1 cup dry white wine
- 1 bay leaf
- Pinch of allspice
- Pinch of cinnamon
Garnish
- 2 tsp grated lemon zest
- 6 tbsp chopped parsley
- 1 garlic clove, finely chopped
Instructions
- Tie each piece of veal shank around the outside to help secure the meat during cooking. Dust lightly with seasoned flour.
- Heat Milanese Gremolata Olive Oil and garlic in a large heavy saucepan over medium heat.
- Add veal shanks and cook for 12–15 minutes until deeply browned.
- Arrange shanks upright in a single layer. Pour in white wine and add bay leaf, allspice, and cinnamon. Cover.
- Simmer gently for 15 minutes. Add 1/2 cup warm water.
- Continue cooking, covered, for 45 minutes to 1 hour, until veal is fork tender. Add additional warm water if needed during cooking.
- Remove bay leaf and garlic. Transfer veal to a serving platter.
- Combine lemon zest, parsley, and garlic for garnish and spoon over veal before serving.
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